This past weekend, I finally got to experience all the amazing madness that is Natural Products Expo West otherwise referred to as Expo West.
I love chocolate chip banana bread.
I also love chocolate chip coffee cake.
(Yes, I know, there’s an obvious common denominator here)
This morning after being out of town for a few days I saw we had a few bananas that were too brown to eat and just enough eggs to make banana bread.
I’ve been on a Christmas movie watching, cozy robe wearing, what-new-thing-can-I-bake today kick and I’m not mad at it.
Ever since I made a replica of Rachel’s Thanksgiving Trifle for Thanksgiving this year, I’ve been thinking about how to make a paleo custard that is satisfying but not full of refined sugar.
I loved the idea of a chocolate chip cookie pie crust and a dark chocolate custard filling for the ultimate treat! So I figured, why not try it? At the very least, it had to be better than putting meat in a trifle right?!
Today marks the fourth day of Hanukkah! AND it’s Friday!
And while I love that Hanukkah is 8 days of delicious fried food, my pants feel a bit differently about the whole situation. They really don’t love it so much. Nope not even a little bit. Seriously, I had to do that bend and stretch and kick my legs dance to get my jeans to button.
Hanukkah starts tomorrow night! 8 days of being commanded to eat fried foods! You can’t have Hanukkah and NOT have latkes or donuts! It’s like having Thanksgiving without stuffing (the horror!)
But the thing about latkes? They take sooo long to make only to be eaten up in minutes!
The other thing about latkes? Because of fact number one above, a lot of people go with the store bought latkes and those contain flour and sometimes other unnecessary ingredients. Which leaves me latke less and sad at Hanukkah parties! (Plus lets be real the store bought ones don’t usually taste that great…)
Yes, I’m posting two fudge recipes back to back.
and I’m not mad about it. I don’t think you will be either.
After finishing off a batch of the chocolate freezer fudge during last weeks heat wave AND simultaneously seeing the rest of the country posting pumpkin recipes and photos allll over the place, I found myself both craving the freezer fudge AND all things pumpkin.
I had a lone can of pumpkin left in my pantry another batch of freezer fudge with pumpkin was really the obvious choice.
It’s been 9,000 degrees in Los Angeles this past week.
Okay so 102 but same same. We tried to go outside for a walk yesterday and after 3 minutes aborted mission.
So what’s a girl to do when she’s stuck at home and bored?
Normally, bake. But all I could think about was sticking my head in the freezer.
I just started back up at work after three months off and I try to pack my lunch as often as possible. Usually on Sunday nights, I make a big batch of roasted veggies and a protein or two and throw them on top of some lettuce each morning and call it a day. It’s simple and filling and since I’m a creature of habit, it almost always does the trick.
BUT sometimes, salads are… BORING. And dark leafy greens is really not what I’m after. Ya know?
But I know when I eat a big sandwich or the big giant bowl of Gluten Free Pad Thai from P.F. Changs when the office orders from there, I’m usually ready for a nap about 30 minutes after lunch.
So to resist the salad boredom AND the post sandwich slump, I’ve been working on a few new recipes that are easy to whip up and a little bit different.
Enter this Mango
After 5 days in Kauai, it feels so good to be back home and back in my kitchen!
Don’t get me wrong, I loved every waking and sleeping second of Kauai – it’s such a beautiful place with the nicest people, stunning scenery, picture perfect weather and amazing fresh food. I will put together a whole post on our favorite food spots from our trip soon!
But after 5 days of a LOT of treats (all worth every single bite!) and eating every meal out, it’s nice to be back whipping up my own food.
I took my all time favorite barre class this morning and it’s been super humid and hot here in LA so cooking was not going to happen. Also, we are VERY low on groceries so I just wanted to use up what we have in the freezer/pantry.
Enter: This dreamy Almond Butter Acai Cauliflower Smoothie.
This was my
Let me start this off by saying this Mookie is not what I had set out for this recipe to be.
And the first batch came out GREEN… and not because I intended it that way.
Okay, I think we should backtrack for a second here.
Originally, I wanted to make muffin tops because aside from the ones your jeans give you when you’ve eaten a bit too much, muffin tops are downright delicious and the best part of any muffin. I think we can all agree that you eat a muffin for the top. Crispy edges, fluffy center, contains the most topping, it’s the best.
Which, naturally, is why I tried to make them.
Only the first go round, I used sunflower seed butter. Sounds like it would be delicious, right? Right! Except that when sunflower seeds mix with baking soda it releases chlorophyll and your baked goods turn an exceptionally bright